Africa Promotes Cultural Heritage and Tourism Through Vibrant Food Festivals and Culinary Events, Here’s All You Need to Know

Food festivals are reshaping travel experiences throughout Africa. From the vibrant streets of Accra to the refined spaces of Casablanca, culinary events take trade tourism, cultural exchange, and traditional cuisine to new heights.

These changes align with trends across the continent. Previously relegated to the home, Africa’s gastronomy has now shifted to a more complex economic driver.

Ghana’s Culinary Diplomacy Takes the Lead
In October, Ghana’s Ministry of Tourism, Culture, and Creative Arts hosted the AfroGastro Festival in Accra, the country’s first government-backed pan-African food celebration. The event brought together chefs from 12 African and diaspora nations, showcasing innovative versions of traditional dishes like jollof rice, fufu, and suya.

Beyond its lively atmosphere of music and dance, the festival marked Ghana’s official pivot toward what policymakers are calling “culinary diplomacy.” The government views gastronomy as a “strategic pillar” for both tourism and export growth under its broader plan to attract investment and strengthen Africa’s food economy.

According to the ministry, the goal is clear: to promote African cuisine as a global brand—one that creates jobs, celebrates heritage, and drives international visitor arrivals.

Regional Festivals Fuel Travel and Economic Growth
Across the continent, similar festivals are gaining momentum. In Nigeria, the Naija Food Festival and the African Food & Drinks Festival have become key highlights in the country’s tourism calendar. These events bring together food producers, chefs, and entrepreneurs, attracting tens of thousands of visitors from within and outside Africa.

Lagos, in particular, has emerged as a culinary capital where music, art, and cuisine converge. The African Food & Drinks Festival’s most recent edition drew over 30,000 participants, emphasizing how gastronomy tourism can contribute to local economies and inspire new small-business ventures.

Meanwhile, Kenya’s Nairobi Street Food Festival—now in its sixth edition—celebrates the city’s vibrant informal food culture. From roadside chapati vendors to artisan coffee roasters, the event connects Kenya’s urban creativity with its rural culinary traditions, boosting domestic tourism and international recognition.

North Africa Showcases Culinary Innovation
Further north, Egypt and Morocco are reinforcing their positions as leading gastronomic destinations. Cairo’s annual Food Week and Cairo Bites festivals continue to attract global attention, blending fine dining with cultural storytelling.

Cairo Food Week transformed the Egyptian capital into a culinary playground, hosting collaborative dinners between renowned international chefs and local culinary artists. The highlight, “The King’s Feast” at the Grand Egyptian Museum, fused gastronomy, art, and history into a single experience—showcasing how food can deepen cultural tourism.

In Morocco, preparations are underway for the Africa Food Show Morocco 2025, to be held in Casablanca. Bringing together hundreds of exhibitors from Africa and Europe, the show will focus on innovation in agriculture, food processing, and export logistics. Organizers describe it as “a hub where business meets culture,” reflecting Morocco’s strategy to blend commerce and sustainability in tourism development.

Tourism and Trade Working Hand in Hand
Events like the Africa Food Show exemplify how tourism and trade are becoming increasingly interlinked. By spotlighting food systems, supply chains, and culinary artistry, these fairs position Africa as a global player in agribusiness and sustainable hospitality.

This synergy is part of a broader continental initiative to build gastronomy ecosystems—spaces where chefs, farmers, entrepreneurs, and policymakers collaborate to elevate African food traditions into exportable products and tourist attractions.

Education and Empowerment Through Culinary Innovation
Experts agree that to sustain this momentum, African countries must invest in education, policy reform, and entrepreneurship. Institutions such as the Zambia Institute of Tourism and Hospitality Studies emphasize the need for integrating culinary arts into hospitality education.

Training young chefs to tell the stories behind their dishes not only preserves heritage but also equips them to compete in the global hospitality industry. Supporting small-scale producers and street food vendors is another critical component—ensuring that economic growth reaches grassroots communities, especially women and youth.

Africa’s Global Culinary Footprint Expands
Gastronomy tourism’s international profile is rising rapidly. According to the United Nations World Tourism Organization (UNWTO), food tourism now accounts for more than 20% of global tourism spending. While Africa’s share remains modest, it is growing fast as nations diversify beyond wildlife and beach tourism.

In March 2025, Tanzania hosted the Second UN Regional Forum on Gastronomy Tourism for Africa in Arusha, co-organized by UN Tourism and the Basque Culinary Center. Delegates from across the continent discussed how food can drive sustainable development, cultural preservation, and job creation.

Tanzania’s Minister for Natural Resources and Tourism, Dr. Pindi Hazara Chana, affirmed that gastronomy tourism is now a key pillar of UN Tourism’s Agenda for Africa, empowering local communities and preserving cultural heritage.

The Diaspora and Continental Connection
The growing involvement of African diaspora communities is adding new dimensions to this movement. Events like AfroGastro in Ghana feature chefs from the Caribbean and Latin America, reflecting a shared heritage that stretches across oceans.

This connection is central to Ghana’s “Beyond the Return” initiative, a long-term project launched after the successful Year of Return 2019 campaign. By linking African nations with diaspora markets, the initiative promotes travel, cultural exchange, and investment across continents.

South Africa Blends Spirits and Heritage
In Southern Africa, the AJABU Cocktail and Spirits Festival in Johannesburg has brought together mixologists and bartenders from across the world, showcasing beverages infused with African botanicals. This event highlights how beverage tourism can complement food tourism, extending Africa’s cultural appeal to a global audience.

A Recipe for Sustainable Tourism Growth

Culinary tourism is much more than a passing trend; it is a growing strategy that integrates culture, business, and creativity. Across Africa, food festivals create jobs, stimulate local economies, and establish the continent as a global culinary destination.

African countries are emphasizing the use of genuine flavors, the incorporation of environmentally sustainable methods, and the weaving of culinary traditions into cultural narratives, thereby shaping a new story in which food is no longer merely a marker of identity, but rather an integral component of tourism and commerce.